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Focaccia Art Bread Recipe

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Focaccia Art Bread image


This recipe for Focaccia Art Bread, by , is from I Didn't Get Fat By Accident..., one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Tim Harrison



5 Cups Flour (I use bread flour for the gluten content but All Purpose flour will work)
2 Cups Warm Water (about 100° F / 38° C)
2 tsp. kosher salt
1 Tbsp. Sugar
1 packet active dry yeast (2¼ tsp)
½ cup Olive Oil
2 Tbsp. fresh Rosemary Chopped
About 1 tsp dried thyme
1 tsp granulated garlic (optional)
Salt Flakes to taste

Art Supplies:
This list is only a sample of ideas you can use for your art. Use your imagination as to what ingredients you use for your artwork. Keep in mind however that any flavors will need to work with the rest of your bread.

Bell peppers of various sizes and colors (flowers, fish, other large structures)
Green onion or chives (flower stems or grass)
Fresh Parsley (flower stems or leaves)
Fresh Basil (distinct leaves)
Fresh Oregano (distinct leaves and stems)
Capers (peas, berries, borders)
Cherry tomatoes (flowers, berries or lady bugs)
Whole cloves (eyes of animals or spots on animals)
Red Onion (flowers or octopus)
Olives (flower centers or rocks)
Salami (flower centers)
Celery leaves (clear leaves or wings for hummingbird)
Serrano Chili (hummingbird body)
Roma tomatoes (tomato roses)

In a small bowl whisk together water, yeast and sugar and set aside for about 5 minutes to bloom. In a warm stand mixer bowl combine 3 cups of flour, salt, Garlic (optional), and water yeast mixture and stir with a spoon until just combined. Then attach a dough hook to the stand mixer slowly add the rest of the flour until all of the flour is mixed in or the dough cleans the side of the bowl. Remove the dough from the bowl, form into a ball and proof covered for about 20 minutes. Return dough to the stand mixer and knead an additional 1-2 minutes until the dough springs back when you push on it. Remove dough from the stand mixer, form into a ball and turn into a bowl with olive oil in it so that the dough is lightly covered with the oil. Cover and let rise in a warm place for 1 ½ to 2 hours. Lightly coat a baking sheet with sides on it with olive oil and place dough into the baking sheet stretching the dough by hand until it reaches the sides or is about ½ to ¾ inches thick. Cover with plastic wrap and proof in the refrigerator overnight (4-8 hours). Even though it is chilled, the dough will rise slightly in the refrigerator. Remove dough from the refrigerator and allow to warm at room temperature for at least 30 minutes. Add dimples to the dough with your fingers. This is a staple technique and is part of the thing that make focaccia so special. Sprinkle olive oil over the bread so that each dimple has some oil in it. Sprinkle salt flakes, Rosemary, and thyme over bread to taste. Add decorations as desired and then brush the veggies with olive oil so they do not burn during cooking. Bake in a 450° F / 230°C for 30 minutes. Lightly brush with olive oil and serve the same day.

Number Of Servings:
Number Of Servings:
About 6
Preparation Time:
Preparation Time:
Hours and hours
Personal Notes:
Personal Notes:
This is the second in the series of "it can taste good and also look pretty." I was inspired by many of these pieces online and decided to create my own recipe and my own design. It takes a long time and allot of patience but when you are done you have something special.
As for flakey salt. I (and a lot of Italians) believe that it is very important to the final taste and texture of Focaccia. However it can be hard to find. You can find flakey salt at Cost Plus world market and in some gourmet shops.
If these shops are not available or you feel that you are not highfalutin enough to shop in “those kinds of places,” you may make your own flakey salt with kosher salt, water, and an instant pot. Simply boil 1 part salt to 4 parts water by weight (I used 8 oz. of salt to four cups of water) until absolutely all of the salt has dissolved using the sauté setting on the instant pot. Then reduce the heat on the instant pot to slow cook less for 2 ½ hours or until the salt forms flakes that sink to the bottom. After about 40 minutes to an hour you will begin to see tiny salt pyramids form in the water. Do not stir or otherwise disturb the instant pot until you are ready to scoop out the salt flakes. Using a slotted spoon, gently scoop out the salt crystals and dry on paper towels.




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